Alert

International Culinary Panel

It’s not often you get to enjoy a meal created by a celebrated chef. Let alone eight.

Not just one, but eight world-renowned chefs form our International Culinary Panel (ICP). Inspired by their culture and experiences, and the places we fly to, our team of celebrated chefs are constantly creating new dishes for you.

Alfred Portale,
New York, United States

Inducted into the Who's Who in Food and Beverage in America in 1989 and named Best Chef in New York in 1993, Alfred Portale is a pioneer of New American cuisine. In the 12 years that he’s helmed Gotham, the restaurant has received four consecutive 3-star reviews from The New York Times.

Carlo Cracco,
Milan, Italy

A highly regarded culinary figure in European dining scenes, Carlo’s two Michelin-starred restaurant, Ristorante Cracco is among the top restaurants in the world for its creative take on classic Italian food. Carlo is also a judge on MasterChef Italia.

Georges Blanc,
Vonnas, France

Matthew Moran,
Sydney, Australia

The youngest chef to receive the coveted One Chef's Hat for modern Australian cooking, Matthew Moran co-owns the award-winning Morans and ARIA. He was a judge on MasterChef Australia and now stars in his own cooking show, Paddock to Plate.

Sanjeev Kapoor,
Mumbai, India

Sanjeev Kapoor won the Mercury Gold Award at IFCA Geneva in 1993. His cooking show, Khana Khazana, debuted in the same year and has become the longest running show of its kind in Asia—with more than 500 million viewers in over 120 countries.

Shahi Thali

The Shahi Thali – a platter of Indian rice, roti, chutneys and entrées – is designed by ICP Chef Sanjeev Kapoor to give you an authentic North to South Indian dining experience. Cooked with the exact ingredients, and in the same way that they’re prepared in the regions in which they originate, Shahi Thali is available on selected flights between Singapore and India, in Suites and First Class.

Suzanne Goin,
Los Angeles, United States

Suzanne Goin is the chef and restaurateur of three award-winning restaurants, Lucques, A.O.C and Tavern. In 2006, she won Best Chef California and Best Cookbook at the James Beard Foundation Awards. Between 2008 and 2011, she was nominated four times for Outstanding Chef of the Year.

Yoshihiro Murata,
Kyoto, Japan

A Kaiseki master, Yoshihiro Murata’s restaurants have been awarded seven Michelin star—more than any other in Japan. In 2006, his cookbook Kaiseki won the Best Chef Book in the World at the Gourmand World Cookbook Award.

Kyo-Kaiseki

ICP Chef Yoshihiro Murata’s Kyo-Kaiseki is a modern take on centuries-old Japanese cuisine – the imperial court banquets of Heian, temple meals during Kamakura, the feasts of samurais during Muromachi, and the tea ceremonies of Higashiyama. Your Kyo-Kaiseki meal takes you on a journey through these different periods, with fresh ingredients inspired by nature and its changing seasons. Served with fine saké, Kyo-Kaiseki is available on all flights between Singapore and Japan, in Suites and First Class.

Hanakoireki is a multi-course Japanese meal created by Michelin-star ICP Chef, Yoshihiro Murata. Depending on when you fly to Japan, Yoshihiro creates your Hanakoireki experience with the seasonal ingredients of spring, summer, fall or winter. Hanakoireki is available on selected flights between Singapore and Tokyo, Nagoya, Osaka and Fukuoka, and between Tokyo and Los Angeles, on Business Class.

Created by ICP Chef Zhu Jun, Shi Quan Shi Mei (食全时美) emphasises the use of seasonal and fresh produce with traditional cooking methods. To enhance the experience, the meal is paired with specially selected seasonal tea. Shi Quan Shi Mei (食全时美) is available on selected flights between Singapore and Beijing, Shanghai and Hong Kong, in Suites and First Class.

EPICUREAN GALLERY

As ingredients come into season, we create new dishes for our Epicurean Gallery, which are introduced into the menu in Suites, First Class and Business Class. These meals, featuring the season’s harvest, give you a taste of the rare and prized ingredients of different places around the world.

Singapore satay

A popular local fare, these skewered slices of chicken, mutton and beef are flame-grilled and served as an appetiser with onions, cucumbers and a spicy peanut dip. Satay is available on selected flights, in Suites, First Class and Business Class.